KR102607820B1 - Method of producing fermented pickles including many kinds of vegetables and fruits - Google Patents
Method of producing fermented pickles including many kinds of vegetables and fruits Download PDFInfo
- Publication number
- KR102607820B1 KR102607820B1 KR1020220131283A KR20220131283A KR102607820B1 KR 102607820 B1 KR102607820 B1 KR 102607820B1 KR 1020220131283 A KR1020220131283 A KR 1020220131283A KR 20220131283 A KR20220131283 A KR 20220131283A KR 102607820 B1 KR102607820 B1 KR 102607820B1
- Authority
- KR
- South Korea
- Prior art keywords
- vinegar
- vegetables
- sauce
- fruits
- weight
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 36
- 235000021110 pickles Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 62
- 239000000052 vinegar Substances 0.000 claims abstract description 62
- 235000015067 sauces Nutrition 0.000 claims abstract description 34
- 239000004615 ingredient Substances 0.000 claims abstract description 29
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 230000032683 aging Effects 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 230000035800 maturation Effects 0.000 claims description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 244000070406 Malus silvestris Species 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
- 240000007124 Brassica oleracea Species 0.000 claims description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 241000723267 Diospyros Species 0.000 claims description 4
- 235000011511 Diospyros Nutrition 0.000 claims description 4
- 235000021016 apples Nutrition 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 240000005561 Musa balbisiana Species 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 3
- 241000271567 Struthioniformes Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000021015 bananas Nutrition 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 239000005418 vegetable material Substances 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 6
- 235000014571 nuts Nutrition 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 description 4
- 239000001728 capsicum frutescens Substances 0.000 description 4
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 4
- 235000009849 Cucumis sativus Nutrition 0.000 description 3
- 241000758706 Piperaceae Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229960002666 1-octacosanol Drugs 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010012289 Dementia Diseases 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000010659 Phoenix dactylifera Nutrition 0.000 description 2
- 244000104275 Phoenix dactylifera Species 0.000 description 2
- 240000005809 Prunus persica Species 0.000 description 2
- 244000078534 Vaccinium myrtillus Species 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021430 malt vinegar Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000606434 Babylonia Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000018737 Parkinson disease Diseases 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000021427 coconut vinegar Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000021426 pomegranate vinegar Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000021421 raisin vinegar Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 다종의 야채와 과일을 포함하는 발효 피클 제조 방법에 관한 것으로서, 발효 피클을 제조하는 방법에 있어서, 다종의 야채를 일정한 크기로 마련하는 야채 재료 준비 단계; 다종의 과일을 일정한 크기로 마련하는 과일 재료 준비 단계; 식초 100 중량부에 대하여, 물 90 내지 110 중량부, 설탕 40 내지 60 중량부, 소금 4 내지 6 중량부를 혼합하여 소스를 제조하는 소스 준비 단계; 상기 준비된 다종의 재료들에 상기 소스를 혼합하고 3 내지 4일간 1℃ 내지 5℃ 하에서 숙성시키는 1차 저온 숙성 단계;를 포함하는 것을 특징으로 한다.
본 발명에 따르면, 다종의 야채와 과일을 일정한 크기로 마련하여 식초ㆍ물ㆍ설탕ㆍ소금을 대략 1:1:0.5:0.05의 중량비로 혼합하여 만든 소스로 양념한 후 저온 숙성시킴으로써, 여러 영양소를 신속하고 간편하게 섭취할 수 있으며 식초의 산도가 높지 아니하므로 충분한 양의 영양소를 섭취할 수 있다는 효과가 있다. The present invention relates to a method for producing fermented pickles containing various types of vegetables and fruits. The method for producing fermented pickles includes a vegetable ingredient preparation step of preparing various types of vegetables to a certain size; A fruit material preparation step of preparing various types of fruits of a certain size; A sauce preparation step of preparing a sauce by mixing 90 to 110 parts by weight of water, 40 to 60 parts by weight of sugar, and 4 to 6 parts by weight of salt with respect to 100 parts by weight of vinegar; A first low-temperature aging step of mixing the sauce with the prepared various ingredients and maturing at 1°C to 5°C for 3 to 4 days.
According to the present invention, various types of vegetables and fruits are prepared in a certain size, seasoned with a sauce made by mixing vinegar, water, sugar, and salt in a weight ratio of approximately 1:1:0.5:0.05, and then aged at low temperature to preserve various nutrients. It can be consumed quickly and easily, and because the acidity of vinegar is not high, it has the effect of allowing a sufficient amount of nutrients to be consumed.
Description
본 발명은 발효 피클 제조 방법에 관한 것으로서, 특히 여러 영양소를 신속하고 간편하게 섭취할 수 있으며 산도가 높지 아니하므로 충분한 양의 영양소를 섭취할 수 있는 발효 피클 제조 방법에 관한 것이다.The present invention relates to a method for producing fermented pickles, and in particular, to a method for producing fermented pickles in which various nutrients can be consumed quickly and conveniently and the acidity is not high, so a sufficient amount of nutrients can be consumed.
장아찌는 고추, 마늘, 오이 등과 같은 채소를 썰어 소금이나 간장, 고추장, 된장 등과 같이 염분이 많은 고유의 양념으로 처리하고 숙성시켜 장기보존하여 먹을 수 있도록 한 우리 고유의 음식의 한 종류인데, 주재료가 되는 음식물 및 처리를 위한 양념의 종류와 제조 방법에 따라 그 종류가 매우 다양하다.Pickled vegetables are a type of traditional Korean food made by cutting vegetables such as peppers, garlic, cucumbers, etc., treating them with salt-rich seasonings such as salt, soy sauce, red pepper paste, soybean paste, etc., and then aging them to preserve them for a long period of time so that they can be eaten. The main ingredient is pickled vegetables. There are many different types depending on the type of food and seasoning used for processing and the manufacturing method.
그러나 종래부터 전해 내려오는 고유의 장아찌는 고추나 마늘, 오이 또는 깻잎과 같은 채소를 주원료로 하고 양념으로서 비교적 맛이 강한 간장, 된장, 고추장 등을 사용함으로써, 일반적으로 맵고 짠맛이 강하다. 따라서 염분이 많은 장아찌를 한꺼번에 많이 섭취하는 경우에는 각종 성인 질병을 야기할 수 있다는 문제점이 있다. 이러한 이유로 반찬으로서의 장아찌 섭취만으로는 충분한 영양소의 섭취가 이루어지기 어렵다는 문제점이 있으며, 특히 식사 시간을 많이 할애하기 어려운 바쁜 현대인들이 신속하고 간편하게 영양소를 섭취할 수 있는 음식을 선호한다는 점을 감안할 때 더욱 그러하다.However, the original pickled vegetables that have been handed down from the past are made from vegetables such as peppers, garlic, cucumbers, or perilla leaves as main ingredients, and use relatively strong soy sauce, soybean paste, and red pepper paste as seasonings, so they are generally spicy and salty. Therefore, there is a problem that consuming a large amount of salt-rich pickled vegetables at once can cause various adult diseases. For this reason, there is a problem that it is difficult to ingest sufficient nutrients just by consuming pickled vegetables as a side dish, especially considering that busy modern people who have difficulty devoting much time to meals prefer foods that can quickly and easily consume nutrients. .
또한, 종래의 장아찌는 주재료로 사용하는 야채의 종류가 고추, 마늘, 오이, 깻잎, 양배추 등으로 한정되어 있고, 한 종류의 장아찌에는 한 종류의 야채나 과일이 사용되는 것이 일반적이므로, 종래의 장아찌의 섭취만으로는 한 끼의 식사에서 섭취할 수 있는 영양소의 종류와 양이 극히 제한적이라는 문제점이 있다.In addition, the types of vegetables used as main ingredients in conventional pickles are limited to peppers, garlic, cucumbers, perilla leaves, cabbage, etc., and since it is common for one type of vegetable or fruit to be used in one type of pickles, conventional pickles The problem is that the types and amounts of nutrients that can be consumed in one meal are extremely limited.
본 발명은 상기 문제를 해결하기 위해 안출된 것으로서, 그 목적은 여러 영양소를 신속하고 간편하게 섭취할 수 있으며 식초의 산도가 높지 아니하므로 충분한 양의 영양소를 섭취할 수 있도록 개선된 발효 피클 제조 방법을 제공하기 위함이다. The present invention was devised to solve the above problems, and its purpose is to provide an improved fermented pickle manufacturing method so that various nutrients can be consumed quickly and easily and a sufficient amount of nutrients can be consumed since the acidity of vinegar is not high. This is to do it.
상기 목적을 달성하기 위하여 본 발명에 따른 발효 피클 제조 방법은, 발효 피클을 제조하는 방법에 있어서, 다종의 야채를 일정한 크기로 마련하는 야채 재료 준비 단계; 다종의 과일을 일정한 크기로 마련하는 과일 재료 준비 단계; 식초 100 중량부에 대하여, 물 90 내지 110 중량부, 설탕 40 내지 60 중량부, 소금 4 내지 6 중량부를 혼합하여 소스를 제조하는 소스 준비 단계; 상기 준비된 다종의 재료들에 상기 소스를 혼합하고 3 내지 4일간 1℃ 내지 5℃ 하에서 숙성시키는 1차 저온 숙성 단계;를 포함하는 것을 특징으로 한다.In order to achieve the above object, a method for producing fermented pickles according to the present invention includes a vegetable ingredient preparation step of preparing various types of vegetables of a certain size; A fruit material preparation step of preparing various types of fruits of a certain size; A sauce preparation step of preparing a sauce by mixing 90 to 110 parts by weight of water, 40 to 60 parts by weight of sugar, and 4 to 6 parts by weight of salt with respect to 100 parts by weight of vinegar; A first low-temperature aging step of mixing the sauce with the prepared various ingredients and maturing at 1°C to 5°C for 3 to 4 days.
여기서, 견과류를 일정한 크기로 마련하는 견과 재료 준비 단계;를 더 포함하는 것이 바람직하다.Here, it is preferable to further include a nut material preparation step of preparing nuts of a certain size.
여기서, 상기 1차 저온 숙성 단계를 거친 후, 상기 다종의 재료들로부터 분리된 국물을 끓여서 식힌 후 다시 상기 다종의 재료들에 부어 넣고, 4 내지 5일간 1℃ 내지 5℃ 하에서 숙성시키는 2차 저온 숙성 단계;를 포함하는 것이 바람직하다.Here, after going through the first low-temperature maturation step, the broth separated from the various ingredients is boiled, cooled, poured back into the various ingredients, and aged at 1°C to 5°C for 4 to 5 days. It is preferable to include a ripening step.
여기서, 상기 야채는, 셀러리, 깻잎, 더덕, 매실, 마늘, 고추, 생강, 무, 양파, 양배추(적채), 오이, 여러 색의 파프리카, 피망, 마늘종, 로즈마리와 같은 다종의 야채인 것이 바람직하다.Here, the vegetables are preferably a variety of vegetables such as celery, perilla leaves, deodeok, plum, garlic, red pepper, ginger, radish, onion, cabbage (red cabbage), cucumber, paprika of various colors, green pepper, allium species, and rosemary. .
여기서, 상기 과일은, 사과, 단감, 배, 복숭아, 바나나, 키위와 같은 다종의 과일인 것이 바람직하다.Here, the fruit is preferably a variety of fruits such as apples, sweet persimmons, pears, peaches, bananas, and kiwis.
본 발명에 따르면, 다종의 야채와 과일을 일정한 크기로 마련하여 식초ㆍ물ㆍ설탕ㆍ소금을 대략 1:1:0.5:0.05의 중량비로 혼합하여 만든 소스로 양념한 후 저온 숙성시킴으로써, 여러 영양소를 신속하고 간편하게 섭취할 수 있으며 식초의 산도가 높지 아니하므로 충분한 양의 영양소를 섭취할 수 있다는 효과가 있다. According to the present invention, various types of vegetables and fruits are prepared in a certain size, seasoned with a sauce made by mixing vinegar, water, sugar, and salt in a weight ratio of approximately 1:1:0.5:0.05, and then aged at low temperature to preserve various nutrients. It can be consumed quickly and easily, and because the acidity of vinegar is not high, it has the effect of allowing a sufficient amount of nutrients to be consumed.
도 1은 본 발명에 따른 일 실시예인 발효 피클 제조 방법을 설명하기 위한 흐름도이다.1 is a flowchart illustrating a method for producing fermented pickles according to an embodiment of the present invention.
이하에서, 첨부된 도면들을 참조하여 본 발명의 바람직한 실시예를 상세하게 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.
도 1은 본 발명에 따른 일 실시예인 발효 피클 제조 방법을 설명하기 위한 흐름도이다.1 is a flowchart illustrating a method for producing fermented pickles according to an embodiment of the present invention.
도 1을 참조하면, 본 발명의 바람직한 실시예에 따른 발효 피클 제조 방법은, 다종의 야채와 과일을 포함하는 발효 피클의 제조 방법으로서, 야채 재료 준비 단계(S10)와, 과일 재료 준비 단계(S20)와, 견과 재료 준비 단계(S30)와, 소스 준비 단계(S40)와, 상온 숙성 단계(S50), 1차 저온 숙성 단계(S60)와, 2차 저온 숙성 단계(S70)를 포함하여 구성된다.Referring to Figure 1, the method for producing fermented pickles according to a preferred embodiment of the present invention is a method for producing fermented pickles containing various types of vegetables and fruits, comprising a vegetable material preparation step (S10) and a fruit material preparation step (S20). ), a nut material preparation step (S30), a sauce preparation step (S40), a room temperature maturation step (S50), a first low-temperature maturation step (S60), and a second low-temperature maturation step (S70). .
먼저, 셀러리, 깻잎, 더덕, 매실, 마늘, 고추, 생강, 무, 양파, 양배추(적채), 오이, 여러 색의 파프리카, 피망, 마늘종, 로즈마리와 같은 다종의 야채를 깨끗한 물로 세척한 후, 사람이 먹기 좋게 일정한 크기로 썰어서 마련한다. 이때 야채에 따라 필요한 경우에는 그 껍질을 제거하거나 씨앗을 제거할 수도 있다. (야채 재료 준비 단계 S10)First, wash a variety of vegetables such as celery, perilla leaves, deodeok, plum, garlic, red pepper, ginger, radish, onion, cabbage (red cabbage), cucumber, paprika of various colors, green pepper, allium, and rosemary with clean water, then wash them with clean water. It is prepared by cutting it into evenly sized pieces so that it is easy to eat. At this time, depending on the vegetable, the skin or seeds may be removed if necessary. (Vegetable ingredient preparation step S10)
이어서, 사과, 단감, 배, 복숭아, 바나나, 키위와 같은 다종의 과일을 깨끗한 물로 세척하고, 사람이 먹기 좋게 일정한 크기로 썰어서 마련한다. 이때 과일에 따라 필요한 경우에는 그 껍질을 제거하거나 씨앗을 제거할 수도 있다. (과일 재료 준비 단계 S20)Next, various types of fruits such as apples, sweet persimmons, pears, peaches, bananas, and kiwis are washed with clean water and cut into pieces of a certain size for human consumption. At this time, depending on the fruit, the skin or seeds may be removed if necessary. (Fruit ingredient preparation step S20)
그 후, 밤, 호두, 아몬드와 같은 견과류를 깨끗한 물로 세척하고, 사람이 먹기 좋게 일정한 크기로 썰어서 마련한다. 이때 견과류에 따라 필요한 경우에는 그 껍질을 제거할 수도 있다. (견과 재료 준비 단계 S30)Afterwards, nuts such as chestnuts, walnuts, and almonds are washed with clean water and cut into regular sizes for human consumption. At this time, depending on the type of nut, the shell may be removed if necessary. (Nut material preparation step S30)
한편, 상기 야채 과일 견과류를 마련한 후, 식초 100 중량부에 대하여, 물 90 내지 110 중량부, 설탕 40 내지 60 중량부, 소금 4 내지 6 중량부를 혼합한 혼합물을 100℃로 끓여서 소스를 준비한다.Meanwhile, after preparing the vegetables, fruits, and nuts, a sauce is prepared by boiling a mixture of 90 to 110 parts by weight of water, 40 to 60 parts by weight of sugar, and 4 to 6 parts by weight of salt at 100°C based on 100 parts by weight of vinegar.
이때, 상기 식초가 100 중량부 미만이면 상기 소스의 상큼한 맛이 약해지며, 상기 식초가 100 중량부 초과이면 상기 소스의 신맛이 너무 강해지는 문제점이 있다.At this time, if the vinegar is less than 100 parts by weight, the refreshing taste of the sauce is weakened, and if the vinegar is more than 100 parts by weight, the sour taste of the sauce becomes too strong.
상기 식초는, 만드는 방법 및 사용하는 재료, 숙성하는 기간 등에 따라 여러 가지로 분류할 수 있다.The vinegar can be classified into various categories depending on how it is made, the ingredients used, the aging period, etc.
상기 식초는 만드는 방법에 따라 발효식초(양조식초)와 합성식초로 나눌 수 있으며, 발효식초는 사용하는 원료에 따라 보리, 쌀 등을 원료로 하는 곡물식초와 포도, 사과, 감 등을 원료로 하는 과일식초로 분류된다. 합성식초는 화학적인 방법으로 만들어진 빙초산을 물에 희석하고 맛을 나도록 아미노산이나 당류를 첨가한 것을 말하며 최근에는 식초라는 이름을 사용하지 않고 희석 초산으로 불리고 있다.The vinegar can be divided into fermented vinegar (brewed vinegar) and synthetic vinegar depending on the method of making. Fermented vinegar is grain vinegar made from barley, rice, etc., and grapes, apples, persimmons, etc., depending on the raw materials used. It is classified as fruit vinegar. Synthetic vinegar refers to glacial acetic acid made by a chemical method diluted with water and amino acids or sugars added to add flavor. Recently, it is no longer called vinegar but is called diluted acetic acid.
상기 식초는 사용하는 원료에 따라 포도식초, 사과식초, 쌀식초, 현미식초, 흑미식초, 맥주 식초, 사탕수수 식초, 코코넛 식초, 파인애플식초, 옻식초, 대추야자식초, 맥아식초, 주정식초, 블랙커런트식초, 라즈베리식초, 모과식초, 토마토식초, 구기자식초, 꿀식초, 키위식초, 맥아식초, 팜식초, 석류식초, 건포도식초, 와인식초, 블루베리식초, 블랙베리식초, 딸기식초, 및 이들 원료를 혼합한 원료로 만든 식초 등 여러 종류가 있다.Depending on the raw materials used, the vinegar is grape vinegar, apple vinegar, rice vinegar, brown rice vinegar, black rice vinegar, beer vinegar, sugarcane vinegar, coconut vinegar, pineapple vinegar, lacquer vinegar, date palm vinegar, malt vinegar, alcohol vinegar, and black. Current vinegar, raspberry vinegar, quince vinegar, tomato vinegar, goji vinegar, honey vinegar, kiwi vinegar, malt vinegar, palm vinegar, pomegranate vinegar, raisin vinegar, wine vinegar, blueberry vinegar, blackberry vinegar, strawberry vinegar, and these raw materials There are many types of vinegar, including vinegar, made from mixed ingredients.
본 실시예에서는, 상기 식초로서 현미식초가 사용되고 있다. 여기서, 현미에는 식이섬유, 비타민 E, 비타민 B6, 감마오리자놀(Gamma Oryzanol), 옥타코사놀(Octacosanol)이 풍부하게 함유되어 있으며, 식이섬유는 장의 독소를 정화하고 해독하는 역할을 하며, 감마오리자놀은 뇌신경조절, 중풍, 치매, 혈압조절 효능, 옥타코사놀은 지구력강화에 효과가 있다고 알려져 있다.In this example, brown rice vinegar is used as the vinegar. Here, brown rice is rich in dietary fiber, vitamin E, vitamin B6, gamma oryzanol, and octacosanol. Dietary fiber plays a role in purifying and detoxifying intestinal toxins, and gamma oryzanol regulates brain nerves. , stroke, dementia, and blood pressure control, octacosanol is known to be effective in strengthening endurance.
식초는 우리나라 4대 전통발효식품 중 하나로 신맛을 가지는 대표적인 조미료로 이용되었으며, 치료용으로 사용된 역사적 기록도 있다. [한약구급방]에는 식초를 부스럼이나 중풍치료에 사용한 기록이 있고, 조선시대에는 [동의보감]에 초는 성이 온하여 맛이 시고 독이 없어 어육과 채소 독을 소멸시킨다고 하였다.Vinegar is one of the four major traditional fermented foods in Korea and is used as a representative seasoning with a sour taste. There are also historical records of it being used for treatment. There is a record of vinegar being used to treat boils and strokes in [Herbal Medicine First Aid Room], and in the Joseon Dynasty, [Donguibogam] states that vinegar is mild in taste and non-toxic, so it eliminates poisons from fish and vegetables.
식초는 피로회복에 좋고, 혈액을 알칼리성으로 유지하여 혈액을 맑게하는 작용을 일으키는 것으로 알려져 있을 뿐만 아니라, 피부미용, 살균효과 등 다양한 효과를 가지고 있다.Vinegar is not only good for fatigue recovery and is known to purify the blood by keeping it alkaline, but it also has various effects such as skin care and sterilization effects.
서양에서는 기원전 5000년경부터 식초가 이용되었다고 추정한다. 과실식초는 바빌로니아에서 대추야자를 발효시켜 만든 것이 처음이며, 조미료와 식품저장, 약 등으로 사용하였다.In the West, it is estimated that vinegar has been used since around 5000 BC. Fruit vinegar was first made by fermenting date palms in Babylonia, and was used as a seasoning, food storage, and medicine.
동양에서는 3천년 전부터 식초를 이용하였고, 과일을 이용한 것과는 달리 곡류를 기질로 알코올 발효한 것을 사용하였다.In the East, vinegar has been used since 3,000 years ago, and unlike using fruit, alcoholic fermentation of grains was used as a substrate.
식초에는 8가지 필수 아미노산이 함유되어 있어 상처치유나 발육에 직 간접적으로 영향을 주고 각종 비타민과 미네랄의 파괴를 막아주며 생채, 곡류의 신선도를 유지시켜주는 효과가 있고, 60종 이상의 유기산의 강력한 항산화작용으로 혈액을 정화하며 당뇨, 고혈압 등의 성인병을 예방하고 치료하는 효과가 있다고 알려져 있다.Vinegar contains 8 essential amino acids, which directly and indirectly affect wound healing and growth, prevents the destruction of various vitamins and minerals, maintains the freshness of raw vegetables and grains, and is a powerful antioxidant of over 60 types of organic acids. It is known to purify the blood and is effective in preventing and treating adult diseases such as diabetes and high blood pressure.
또한 식초의 유기산은 인체의 젖산을 분해함과 더불어 당질이 지방으로 변하는 것을 막아주고 지방 분해를 촉진 시켜서 혈류의 흐름을 정상화 시키며, 페프치노 성분이 많이 함유되어 있어 동맥을 보호해 주고 콜레스테롤 생성을 억제하여 혈액순환을 원활하게 하여 혈압을 낮추어 뇌압을 조절하므로 중풍, 치매, 당뇨, 파킨슨병을 예방 및 치료해주는 효과가 있다고 알려져 있다. 식초는 그 자체로 소화효소이며 흡수율을 높이고 장기능을 좋게한다. 즉 장내의 대장균을 비롯한 유해 세균을 죽여 변비를 예방한다. 살균력에 의해 장내 환경이 개선되어 변비나 치질등에도 높은 효과를 볼수 있다.In addition, the organic acid in vinegar decomposes lactic acid in the human body, prevents carbohydrates from turning into fat, and promotes fat decomposition to normalize blood flow. It contains a lot of pepuccino ingredients, which protects arteries and suppresses cholesterol production. It is known to be effective in preventing and treating stroke, dementia, diabetes, and Parkinson's disease because it improves blood circulation, lowers blood pressure, and regulates cerebral pressure. Vinegar itself is a digestive enzyme and improves absorption rate and intestinal function. In other words, it kills harmful bacteria including E. coli in the intestines and prevents constipation. The intestinal environment is improved by its sterilizing power, so it is highly effective in treating constipation and hemorrhoids.
또한 식초는 암에 대한 면역을 높인다. 특히 간암, 위암, 대장암, 유방암에 효과적이다. 1953년 노벨 생리 의학상을 수상한 영국의 크레브스박사는 천연발효식초를 하루 100mg씩 섭취할 경우 남자는 6년 여자는 8년 정도 더 살 수 있다는 사실을 밝혀내 발표하였다.Vinegar also increases immunity against cancer. It is especially effective against liver cancer, stomach cancer, colon cancer, and breast cancer. British Dr. Krebs, who won the 1953 Nobel Prize in Physiology or Medicine, discovered and announced that consuming 100 mg of naturally fermented vinegar a day could help men live 6 years longer and women live 8 years longer.
또한, 상기 물이 90 중량부 미만이면 상기 소스의 산도가 너무 높아지고, 상기 물이 110 중량부 초과이면 상기 소스의 산도가 너무 낮아지는 문제점이 있다.Additionally, if the water is less than 90 parts by weight, the acidity of the sauce becomes too high, and if the water is more than 110 parts by weight, the acidity of the sauce becomes too low.
한편, 상기 설탕이 40 중량부 미만이면 상기 소스의 감칠맛이 너무 약해지며, 상기 설탕이 60 중량부 초과이면 상기 소스의 맛이 지나치게 달아진다는 문제점이 있다.On the other hand, if the sugar is less than 40 parts by weight, the savory taste of the sauce becomes too weak, and if the sugar is more than 60 parts by weight, the taste of the sauce becomes excessively sweet.
또한, 상기 소금이 4 중량부 미만이면 상기 소스의 짠맛이 너무 약해지며, 상기 소금이 6 중량부 초과이면 상기 소스의 맛이 지나치게 짜진다는 문제점이 있다.In addition, if the salt is less than 4 parts by weight, the salty taste of the sauce becomes too weak, and if the salt is more than 6 parts by weight, the taste of the sauce becomes too salty.
상기 소스는 종래의 피클 소스에 비하여 물을 많이 함유하고 있고, 다종의 야채와 과일로부터 즙이 나와 조화를 이루고 있으므로, 종래의 피클 소스에 비하여 산도가 높지 않고, 깊은 맛을 낸다. (소스 준비 단계 S40)The sauce contains more water than conventional pickle sauces and is harmonized with juices from various vegetables and fruits, so the acidity is not as high as that of conventional pickle sauces and it has a deep taste. (Source preparation step S40)
이어서, 상기 준비된 소스가 뜨거울 때 상기 소스를 상기 준비된 야채 과일 견과류 재료들에 부어 밀폐 용기에 넣고 밀봉한 뒤에 상온에서 하루 정도 숙성시킨다. 상기 소스가 뜨거울 때 상기 야채 과일 견과류 재료들에 부어주게 되면, 상기 재료들의 아삭아삭한 식감을 살리면서도 변질을 방지할 수 있는 효과가 있다.Next, when the prepared sauce is hot, the sauce is poured into the prepared vegetable, fruit and nut ingredients, placed in an airtight container, sealed, and aged at room temperature for about a day. If the sauce is poured on the vegetable, fruit and nut ingredients while it is hot, it has the effect of preventing deterioration while preserving the crunchy texture of the ingredients.
이렇게 상온 숙성을 시키게 되면, 발효 피클의 빠른 발효를 유도할 수 있다는 장점이 있다. (상온 숙성 단계 S50)This room temperature aging has the advantage of inducing rapid fermentation of fermented pickles. (room temperature maturation step S50)
상기 상온 숙성 단계에서 숙성시킨 후, 상기 소스가 양념된 재료들(야채 과일 견과류)을 3 내지 4일간 1℃내지 5℃하의 저온에서 숙성시킨다.After aging in the room temperature maturation step, the sauce-seasoned ingredients (vegetables, fruits, and nuts) are aged at a low temperature of 1°C to 5°C for 3 to 4 days.
이때, 상기 온도가 1℃미만이면, 상기 소스로 양념된 재료들이 동결되어 조직이 파괴될 우려가 있으며, 상기 온도가 5℃초과이면, 발효가 제대로 이루어지지 않고 부패할 가능성이 있다.At this time, if the temperature is less than 1℃, there is a risk that the ingredients seasoned with the sauce may freeze and destroy the tissue, and if the temperature is higher than 5℃, fermentation may not occur properly and there is a possibility of spoilage.
이렇게 저온 숙성을 하게 되면 상기 재료들이 서서히 발효되면서 상기 소스가 상기 재료들에 완전히 스며들게 되고, 상기 재료들로부터 즙이 나오면서 상기 소스와 어우러지게 된다. (1차 저온 숙성 단계 S60)When this low-temperature aging occurs, the ingredients gradually ferment and the sauce completely permeates the ingredients, and juice comes out from the ingredients and mixes with the sauce. (First low-temperature maturation step S60)
이렇게 상기 1차 저온 숙성 단계를 거친 후, 상기 소스와 혼합된 재료들을 체로 걸러서 상기 재료들(야채 과일 견과류)로부터 국물을 분리한다. 이 국물은 상기 소스와 상기 재료들로부터 나온 즙에 의하여 형성된 것이다. After the first low-temperature aging step, the ingredients mixed with the sauce are sieved to separate the broth from the ingredients (vegetables, fruits, and nuts). This broth is formed by the juice from the sauce and the ingredients.
이어서 상기 재료들로부터 분리된 국물을 100℃로 끓여서 식힌 후 다시 상기 체에 걸러진 재료들에 부어 넣고, 밀봉한 후 4 내지 5일간 1℃내지 5℃하에서 저온 숙성시킨다.Next, the broth separated from the ingredients is boiled at 100°C, cooled, and then poured back into the sieved ingredients, sealed, and aged at a low temperature for 4 to 5 days at 1°C to 5°C.
여기서, 상기 온도가 1℃미만이면, 상기 소스로 양념된 재료들이 동결되어 조직이 파괴될 우려가 있으며, 상기 온도가 5℃초과이면, 발효가 제대로 이루어지지 않고 부패할 가능성이 있다.Here, if the temperature is less than 1℃, there is a risk that the ingredients seasoned with the sauce may freeze and destroy the tissue, and if the temperature is higher than 5℃, fermentation may not occur properly and there is a possibility of spoilage.
이렇게 상기 국물을 끓여서 식힌 후 다시 부어 넣고 밀봉하여 저온 숙성하는 과정을 2 내지 3회 반복하면, 발효 피클이 완성된다. (2차 저온 숙성 단계 S70)If the process of boiling the broth, cooling it, pouring it back in, sealing it, and aging it at low temperature is repeated 2 to 3 times, the fermented pickle is completed. (Second low-temperature maturation step S70)
본 실시예에 따라서 제조된 발효 피클은, 먹기 좋은 크기로 마련된 야채와 과일 및 견과류를 포함하고 있으므로, 식사 시간을 많이 할애하기 어려운 바쁜 현대인들이 신속하고 간편하게 먹을 수 있으며, 비타민, 무기염류, 단백질, 섬유소 및 항산화물질이 풍부한 다종의 야채와 과일 및 견과류를 포함하고 있으므로, 매 식사마다 여러가지의 야채 과일 등을 준비할 필요없이, 질적인 측면에서 여러 가지의 영양소를 섭취할 수 있다는 장점이 있다.The fermented pickle prepared according to this embodiment contains vegetables, fruits, and nuts in easy-to-eat sizes, so it can be eaten quickly and easily by busy modern people who have difficulty spending a lot of time eating, and contains vitamins, mineral salts, proteins, Since it contains a variety of vegetables, fruits, and nuts rich in fiber and antioxidants, it has the advantage of being able to consume a variety of qualitative nutrients without the need to prepare a variety of vegetables and fruits for each meal.
또한, 상기 발효 피클은, 식초ㆍ물ㆍ설탕ㆍ소금을 대략 1:1:0.5:0.05의 중량비로 혼합하여 만든 소스로 양념하였기 때문에, 종래의 피클처럼 산도가 높지 아니하여 한 번의 식사에서 먹을 수 있는 양이 종래의 피클 보다 더 많다. 따라서, 양적인 측면에서 하루에 필요한 각종 영양소를 한끼의 식사에서도 충분히 섭취할 수 있다는 장점이 있다.In addition, since the fermented pickles are seasoned with a sauce made by mixing vinegar, water, sugar, and salt at a weight ratio of approximately 1:1:0.5:0.05, the acidity is not as high as conventional pickles and can be eaten in one meal. The amount is greater than that of conventional pickles. Therefore, from a quantitative perspective, there is an advantage in that one can consume enough of the various nutrients needed per day in one meal.
한편, 상기 발효 피클은, 다양한 색깔의 야채와 과일 등이 어우러져 있으므로, 색깔마다 다양한 영양소가 있을 뿐만 아니라 음식의 심미감이 좋고, 상기 숙성 단계들(S50, S60, S70)을 거치면서 시간이 흐를수록 상기 다양한 야채와 과일 등으로부터 나온 즙의 향취가 살아남으로써 독특한 풍미가 있으며 식품의 고유한 맛과 향을 장기간 보유할 수 있는 효과가 있다. 또한, 어떤 음식에나 쉽게 어울릴 수 있으며 남녀노소 구분없이 모든 사람들의 입맛을 충족시켜줄 수 있다는 장점이 있다.On the other hand, the fermented pickles are a mixture of vegetables and fruits of various colors, so not only do they have various nutrients for each color, but the food has a good aesthetic sense, and the fermented pickles are made with time passing through the ripening stages (S50, S60, and S70). As the flavor of the juice from the various vegetables and fruits survives, it has a unique flavor and has the effect of retaining the unique taste and aroma of the food for a long period of time. In addition, it has the advantage of being easy to match with any food and satisfying the tastes of all people regardless of gender or age.
그리고, 상기 2차 저온 숙성 단계(S70)에 의하여, 상기 야채와 과일 등으로부터 나온 즙을 살균하는 동시에, 상기 재료들(야채, 과일, 견과류)로부터 분리된 국물을 약간 졸이게 됨으로써, 상기 발효 피클의 장기 보존이 가능해지며, 자극적인 맛을 가진 종래의 장아찌나 피클과는 달리, 상기 발효 피클의 맛이 더욱 고급스럽고 깊어진다는 장점이 있다.In addition, by the second low-temperature ripening step (S70), the juice from the vegetables and fruits is sterilized and the broth separated from the ingredients (vegetables, fruits, nuts) is slightly boiled, thereby producing the fermented pickle. Long-term preservation is possible, and unlike conventional pickles or pickles that have a pungent taste, the fermented pickles have the advantage of becoming more luxurious and deeper in taste.
본 실시예에서는, 상온 숙성 단계(S50)를 통하여 발효 피클의 빠른 발효를 유도하고 있으나, 상기 상온 숙성 단계(S50)를 사용하지 아니하는 대신에 저온 숙성 단계들(S60, S70)만으로 발효시킬 수 있음은 물론이다.In this embodiment, rapid fermentation of fermented pickles is induced through the room temperature maturation step (S50), but instead of using the room temperature maturation step (S50), fermentation can be performed only through the low temperature maturation steps (S60 and S70). Of course it exists.
본 실시예에서는, 상기 2차 저온 숙성 단계에서, 상기 체로 걸러진 국물을 끓여서 식힌 후 다시 부어 넣고 숙성하는 과정을 2 내지 3회 반복하였으나, 1회만 실시하는 것도 가능함은 물론이다.In this embodiment, in the second low-temperature maturation step, the process of boiling the strained broth, cooling it, pouring it back in, and maturing was repeated 2 to 3 times, but it is of course possible to perform it only once.
이상으로 본 발명을 설명하였는데, 본 발명의 기술적 범위는 상술한 실시예에 기재된 내용으로 한정되는 것은 아니며, 해당 기술 분야의 통상의 지식을 가진 자에 의해 수정 또는 변경된 등가의 구성은 본 발명의 기술적 사상의 범위를 벗어나지 않는 것임은 명백하다.Although the present invention has been described above, the technical scope of the present invention is not limited to the contents described in the above-described embodiments, and equivalent configurations modified or changed by those skilled in the art may be interpreted as the technical scope of the present invention. It is clear that it does not go beyond the scope of thought.
Claims (5)
다종의 야채를 일정한 크기로 마련하는 야채 재료 준비 단계;
다종의 과일을 일정한 크기로 마련하는 과일 재료 준비 단계;
식초 100 중량부에 대하여, 물 90 내지 110 중량부, 설탕 40 내지 60 중량부, 소금 4 내지 6 중량부를 혼합하여 소스를 제조하는 소스 준비 단계;
상기 준비된 다종의 재료들에 상기 소스를 혼합하고 3 내지 4일간 1℃ 내지 5℃ 하에서 숙성시키는 1차 저온 숙성 단계;를 포함하며,
상기 1차 저온 숙성 단계를 거친 후, 상기 다종의 재료들로부터 분리된 국물을 끓여서 식힌 후 다시 상기 다종의 재료들에 부어 넣고, 4 내지 5일간 1℃ 내지 5℃ 하에서 숙성시키는 2차 저온 숙성 단계;를 포함하는 것을 특징으로 하는 발효 피클 제조 방법.In the method of producing fermented pickles,
Vegetable material preparation step of preparing various types of vegetables in a certain size;
A fruit material preparation step of preparing various types of fruits of a certain size;
A sauce preparation step of preparing a sauce by mixing 90 to 110 parts by weight of water, 40 to 60 parts by weight of sugar, and 4 to 6 parts by weight of salt with respect to 100 parts by weight of vinegar;
A first low-temperature aging step of mixing the sauce with the prepared various ingredients and maturing at 1°C to 5°C for 3 to 4 days,
After going through the first low-temperature maturation step, the broth separated from the various ingredients is boiled, cooled, poured back into the various ingredients, and aged at 1° C. to 5° C. for 4 to 5 days. A second low-temperature maturation step. A fermented pickle manufacturing method comprising:
견과류를 일정한 크기로 마련하는 견과 재료 준비 단계;를 더 포함하며,
상기 야채는, 셀러리, 깻잎, 더덕, 매실, 마늘, 고추, 생강, 무, 양파, 양배추(적채), 오이, 여러 색의 파프리카, 피망, 마늘종, 로즈마리와 같은 다종의 야채이며,
상기 과일은, 사과, 단감, 배, 복숭아, 바나나, 키위와 같은 다종의 과일인 것을 특징으로 하는 발효 피클 제조 방법.
According to clause 1,
It further includes a nut material preparation step of preparing nuts of a certain size,
The vegetables include a variety of vegetables such as celery, perilla leaves, deodeok, plum, garlic, pepper, ginger, radish, onion, cabbage (red cabbage), cucumber, various colors of paprika, bell pepper, allium species, and rosemary,
A fermented pickle manufacturing method, characterized in that the fruits are various types of fruits such as apples, sweet persimmons, pears, peaches, bananas, and kiwis.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020220131283A KR102607820B1 (en) | 2022-10-13 | 2022-10-13 | Method of producing fermented pickles including many kinds of vegetables and fruits |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020220131283A KR102607820B1 (en) | 2022-10-13 | 2022-10-13 | Method of producing fermented pickles including many kinds of vegetables and fruits |
Publications (1)
Publication Number | Publication Date |
---|---|
KR102607820B1 true KR102607820B1 (en) | 2023-11-29 |
Family
ID=88969059
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020220131283A KR102607820B1 (en) | 2022-10-13 | 2022-10-13 | Method of producing fermented pickles including many kinds of vegetables and fruits |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102607820B1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930006990A (en) * | 1991-09-12 | 1993-04-22 | 사토 후미오 | Semiconductor devices |
KR200407458Y1 (en) * | 2005-09-14 | 2006-01-31 | 김시호 | Fruit and vegetable side dish set |
KR100884773B1 (en) * | 2007-12-10 | 2009-02-23 | 주식회사 싱싱원 | The lifestyle vegetable blood which it drinks it will grow and the manufacturing method |
KR20110072925A (en) * | 2009-12-23 | 2011-06-29 | 서미수 | Method of producing fusion jangajji including many kinds of vegetables and fruits |
-
2022
- 2022-10-13 KR KR1020220131283A patent/KR102607820B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930006990A (en) * | 1991-09-12 | 1993-04-22 | 사토 후미오 | Semiconductor devices |
KR200407458Y1 (en) * | 2005-09-14 | 2006-01-31 | 김시호 | Fruit and vegetable side dish set |
KR100884773B1 (en) * | 2007-12-10 | 2009-02-23 | 주식회사 싱싱원 | The lifestyle vegetable blood which it drinks it will grow and the manufacturing method |
KR20110072925A (en) * | 2009-12-23 | 2011-06-29 | 서미수 | Method of producing fusion jangajji including many kinds of vegetables and fruits |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101207554B1 (en) | Method of producing fusion jangajji including many kinds of vegetables and fruits | |
KR101333397B1 (en) | Manufacturing method of abalone marinated in soy sauce | |
KR101469916B1 (en) | making method of stock for sliced raw fish and water of spice | |
KR101639126B1 (en) | Low salt kimchi for a healthy diet and manufacturing method thereof | |
CN104366381A (en) | Pickling method of pickled vegetable | |
KR101105988B1 (en) | Watery plain Kimchi manufacturing method using figures | |
KR101663457B1 (en) | A manufacturing method of white kimchi for children | |
KR101603750B1 (en) | Manufacturing method of meat broth for korean cold noodles | |
KR100515973B1 (en) | Food preservative composition and food comprising the same | |
KR101068882B1 (en) | Manufacturing method of purple sweet potato kimchi | |
KR102607820B1 (en) | Method of producing fermented pickles including many kinds of vegetables and fruits | |
KR101915708B1 (en) | Method for manufacturing functionality Kimchi | |
KR102372344B1 (en) | Meat Aging Aomposition Using Aronia and green tea extract And Meat Aging Method Using The Same | |
KR102333432B1 (en) | Method for producing pickle using watermelon inner shell | |
KR102509364B1 (en) | Soy Sauce and Manufacturing Method Thereof | |
KR101186350B1 (en) | Tomato and onion with material manufacturing method of beverage and source | |
KR100630477B1 (en) | Korean stew called boodae jjigae and manufacturing process thereof | |
CN109673994B (en) | Sour papaya and chili jam and preparation method thereof | |
KR20180000855A (en) | Manufacturing method of pickled artichoke and pickled artichoke by the method | |
KR20160125729A (en) | Manufacturing method of fruit pickles | |
KR101184747B1 (en) | Natural sauce for noodle hash | |
CN104957563A (en) | Pickle salad and preparing method thereof | |
KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
KR101582122B1 (en) | Five color water-kimchi and Preparing method thereof | |
KR101486986B1 (en) | Composition for persimmons chutney |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |